Pumpkin and Lentil Curry

Pumpkin and Lentil Curry

Posted 2018-03-28 by Samantha Jeffree follow

As the weather starts to cool and the nights get darker, a delicious, warming curry is the perfect dish. Tasty served with naan bread or papadums, this curry is even better the next day! Mmm... curry leftovers.

Preparation Time: 15 minutes
Cooking Time: 30 minutes
Serves: 6

Approximately 500g of pumpkin (any type will work in this recipe and more or less can be used as desired)
2 tins (400g tins totalling 800g) red lentils
2 tbsp canola oil
1 tsp mustard seeds
1 small red onion
4 tsp ginger, finely grated
4 cloves of garlic, crushed or finely chopped
1 tsp ground cumin
1 tsp dried chilli flakes (adjust to taste)
1 tsp ground paprika
1 tsp turmeric
1.5 tsp garam masala
1 tsp cinnamon
1 - 2 tbsp pure maple syrup
Handful of fresh coriander
400mls coconut cream
1/2 tin of crushed tomatoes
1 tsp salt (or to taste - can be added as required whilst cooking)

  • Cut pumpkin into even sized pieces (step one should really be find friend with home grown pumpkin because that's what I used and it was great!!).

  • Place on baking tray, drizzle with oil, sprinkle a little salt over pumpkin and roast in oven for 30 minutes at 200 degrees celsius.

  • Heat oil in pan over medium heat. When oil is hot, add mustard seeds and allow to heat for a couple of minutes. Mustard seeds may start popping; this is normal.

  • Finely chop red onion and add to pan. Allow to cook until onion is soft, stirring regularly.

  • Add ginger and garlic and cook for two minutes. Stir regularly to stop burning.

  • Add all spices and salt and cook, stirring regularly until fragrant.

  • Add canned lentils (drained), canned tomatoes and 1/4 cup of water.

  • Cook for two minutes then add the roasted pumpkin and coconut cream.

  • NOTE: We're not lovers of fresh coriander in my house, so I placed the fresh coriander with the stalks on the top of the curry while I brought it all to a boil then removed it with a slotted spoon. If you like fresh coriander, cut up finely and stir in to curry.

  • Bring to boil and allow to simmer for approximately 10 minutes - if sauce seems too runny, simmer for longer until it reaches the desired consistency.

  • Adjust spices as needed to taste.

  • Add 1 - 2 tbsp of maple syrup to taste - this gives the curry a gentle sweetness to compliment the pumpkin without overpowering all those great spices.

  • Serve with your rice of choice (white, brown etc) and papadums or naan if desired.

  • Sit back, relax and enjoy. And don't forget the leftovers.

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